Pu-erh Tea

Pu-erh tea is famed for its health benefits, low levels of caffeine and soothing, natural taste. Its rich, 1,700-year history is replete with stories about pu-erh's value as a commodity and delight as a drink. It is regarded by tea connoisseurs as the King of Tea.

2009 Feng Shan Pu-erh tea - Phoenix Mountain

Brewing guidelines:

Gaiwan: 5-7 grams at a time (based on personal taste); the first several infusions are at 90C degrees (190F) for 10 seconds; later infusions for 15-20 seconds
Infusion: 10 to 15 times.

Feng Qing black tea and pu-erh are crafted in the Feng Shan Mountain region. These mountains have an altitude of 1900 meters in Feng Qing County. This tea cake was produced in the early spring of 2009. This tea is known for its vigorous cha qi and wooden color tones and its floral after-taste. The tea has gained good quality after just a few years of aging.

2009 Jinggu Wenshan Village

Brewing guidelines:

Gaiwan, 5-7 grams at a time (based on personal taste); the first several infusions are 90C degree (190F) for 10 seconds; later infusions for 15-20 seconds. Infusion: 10-15 times

Since the Ming Dynasty, Wenshan Mountain in Jinggu County has been known for its abundance of wild arbor and ancient tea trees. The misty mountain terrain makes this place ideal for production of high-quality tea.
To make pure pu-erh tea, the Maocha was collected only from tea trees that have stood for at least 300 years. Purple Bud pu-erh from Wenshan is known to smell of flowers and honey.
This cake is made entirely of wild arbor that was picked in March 2009. The kill-green process was done manually and the tea appropriately sun-dried. Because the kill-green process occurs when the unprocessed leaves are heated or steamed, the leaves’ color and chemical composition are preserved. When brewed, this tea gives off a very heavy “cha qi.” This is an excellent cake with medium compression.

2009 Jinggu Purple Bud

Brewing guidelines:

Gaiwan: 5-7 grams at a time (based on personal taste); first several infusions are at 90C degree (190F) for 10 seconds; later infusions are for 15-20 seconds.

A rare blend from the 2007, 2008 and 2009 Spring Harvest.
Purple bud pu-erh is made from the tender buds, maocha, of wild pu-erh tea trees. This tea is usually referred to as the “three-color tea” because fresh buds on the tree are purple, the dried tea is shiny and dark, and tea leaves once infused are green for the first one or two years. The purple bud pu-erh tree is a scarce variety in Yunnan. The purple bud trees are known for their high health benefits, high percentage of anthocyanin, and amino acids.
This tea is an outstanding candidate for long-term storage.

2010 Shang Pin (Bulang) Old Tree Ripe Pu-erh

Brewing guidelines:

8 grams at a time (180ml Gaiwan); the first several infusions are 98C (208F) for 30 seconds; gradually increase steeping time for subsequent infusions.

Bulang pu-erh tea is famous for its exquisite taste. Originating from Bulang Mountain in Menghai, this tea begins with a hint of astringency, then evolves into a sweet and calming drink. Its thick taste also conveys a highly mountainous flavor unparalleled in other teas.
The natural and premium quality of Bulang tea is a product of its history. Members of the minority group Pu, who have lived in the Bulang Mountains for centuries, have long been considered masters at producing tea from the plants growing around them. The Bulang Mountains are also home to other minorities, such as the La Gu, Ha Ni, and Han. The area boasts 6.5 million square meters of tea trees that are more than 200 years old.

Imperial Ban Zhang 2009

Brewing guidelines:

Gaiwan, 5-7 grams at a time (based on personal taste); the first several infusions are at 90C degree (190F) for 10 seconds; later infusions are 15-20 seconds

The Ban Zhan pu-erh tea cake comes from the mountainous regions of Ban Zhai, where many antique tea trees grow. This specific terroir results in an astringent tea. It is bold and deeply desired by tea experts and tea lovers. The tea is characteristically bitter and yet not harshly so. During the aging process, the fruity concentration increases and becomes sweeter.

2009 Mengku Pu-erh Tea

Brewing guidelines:

Gaiwan: 5-7 grams per 100ml of water, the first several infusions at 90C degrees (190F) for 10 seconds; later infusions for 15-20 seconds.

The 2009 Mu Ye Chun is comprosed of spring raw materials obtained from the high-elevated regions of Yong De in Lin Cang. This form of Mengku tea contains a very high proportion of early spring wild arbor ingredients and has a rich feel and a smooth and complex taste. Mu Ye Chun tea is a good candidate for collectors because it ages well with proper storage.

Ban Zhai Pu-erh, Vintage 2008

Brewing guidelines:

Gaiwan: 5-7 grams per 100ml of water, the first several infusion at 90C degree (190F) for 10 seconds; later infusions for 15-20 seconds

The 2008 Ban Zhai tea is completely created from the tea obtained from the Bu Lang Mountain site of Ban Zhang village. In recent years, Ban Zhang tea has had a negative reputation as a tea too strong and bitter. However, the tea is expected to improve in quality as the aging process proceeds. Aging transforms Ban Zhai tea into a distinct and desirably textured tea.

2010 Tribute (Yibang) Old Tree Raw Pu-erh Cake

Brewing guidelines:

8 grams at a time (180ml Gaiwan); the first several infusions are at 98C (208F) for 10 seconds; gradually increase steeping time for subsequent infusions.

Yibang tea was offered as tribute during the Qing Dynasty. Although the tea was created from small-sized and medium-sized leaves, its thick taste surpassed that of large-leaf trees, such as those in the Yiwu region. Comparisons of the Yibang and Yiwu teas show that the thickness and sweetness of Yibang tea is far preferable to that of Yiwu tea.Yibang tea is now produced only in limited quantities each year. As this soft tea is slowly sipped, one will discern a sweet lingering taste and, between sips, subtle changes in the feel of the mouth.